Well, I had a delicious looking tin of pears (which I love), and I fancied something sweet but not rich or taxing to my immune system. I have undergone a little stress recently, and really wanted to create a gentle flavoured and pampering dessert, without it being fatty or heavy. So, I made sure I used nothing but the best uncompromised ingredients, and the result was excellent – it hit the mark. A healthy treat and a breeze to make !

Serves around 6 generous portions

INGREDIENTS

1½ cups of wholemeal flour

1 cup of fine porridge oats

1½ tsp baking powder

2 heaped tbsps brown molasses sugar

½ a cup of water

½ a cup of raisins

1 tbsp of vanilla essence

1 tin of pears (a 400grams tin of pears with juice, but when drained would be about 240grams)

1 heaped tbsp cinnamon powder

1 tsp almond essence

equivalent of 1 egg (replacer)

½ a cup of vegetable oil

a pinch of salt

METHOD

Pre-heat the oven to 200 degrees. Grease a round non-stick shallow cake dish, then open the can of pears – do use fresh if in season, so long as they are ripe and juicy – but if so, cut them up, stew them a little first to soften them with a little sugar for around 15 minutes, then set aside for the recipe. Spread the pear halves along the base, then set aside.

Meantime, add all the dried ingredients in a plastic mixing bowl and stir. Then add the oil a little at a time, and also add the water a little at a time. The consistency should be a little thick (certainly not runny), so that it pours in thick blotches. Now pour the cake mixture on top of your pears, then place in the hot oven for around 25 minutes (it may take a little longer depending on your oven type), but either way I suggest taking it out after 20 minutes to check, and you can test with a toothpick (or equivalent). If it comes out almost dry, it’s ready.

Allow to cool, and serve with vegan ice-cream, vegan cream (chilled soya cream), or vegan custard – if you feel “vegan-wild” serve with all of them !!!

18 Responses to “Healthy Pear & Cinnamon Cake”

Sorry for late reply – this is a very moist cake, and great if you want to have a light full-flavoured sweet. Glad you enjoyed it – it’s also delicious served slightly heated up and served with vanilla vegan ice-cream for a change.

Well, good idea to try this cake first – foremost because it is so light, airy and yet full of flavour – satisfying in taste – do use the cream if you can, as it brings it all together. Great as a dessert or just for the tea indulging experience. Enjoy !

This was a really good recipe. Even my picky boyfriend, by the third helping, admitted he really liked it! Keep these tasty recipes coming! Thanks so much! This was very easy to make, and just like you said, light and tasty.

Hi Julie, thanks for that – am pleased your boyfriend liked this cake so much. I sure will keep the recipes coming. Easy to make is such a bonus ! Hope you enjoy some other recipes too ! Will be posting more soon too !

Michelle Hi there and welcome here. May I recommend this cake as a 1st time cake that works without eggs and is superb (as you will see from the comments) and very easy to make ? Just a little thought is all. Best to you !

This cake is beautiful. I used sweet freedom as I did’nt have brown molasses sugar and I only had 1 teaspoon of cinnamon left. I used a flax egg as I don’t use replacer. I’m sitting here writing this review with a huge slice covered in squirty soya cream! My third slice today!! Thanks Miriam
Ps My Dad loves it as well!

Tracey Hi there and welcome here. That’s super awesome news, I am so glad you are enjoying it right now Tracey and glad dad loves it too !!! Hope you try out some of my other treats and very much look forward to your future comments on my blog. Best wishes your way in the meantime and have a super day !

Hi there Ashley, I hope you enjoy this dessert and another kudos to you for choosing a vegan lifestyle – you will find that it won’t disappoint, and yes, the cooking experience is very exciting indeed. Very best wishes your way and pop by anytime with your comments !

Hi there Ashley, glad to have you back with your feedback on this cake. So very glad you enjoyed it, and I have to agree with the cake and tea combination – nothing tastes better with cake than tea really. I hope you try my (red velvet – not really all that red) chocolate cake at some point, that is if you are a chocolate lover. Many thanks for letting me know about this and I very much look forward to your future comments and feedback here Ashley. Best wishes your way !

Shame to say I didn’t really like this recipe. A big part of it probably is that I don’t really like oatmeal and this is basically a cakeified version of that. Perhaps adding a tsp apple cider vinegar and baking soda would’ve helped it rise more. It was not sweet enough for me (maybe there’s some difference due to pears canned in juice and pears canned in syrup?). I’ve made cakes with similar ingredients before but putting 1C oats instead of 1C sugar makes a big difference. The taste of almond extract was also very strong. I would half it if I did it over again.

Natalie sorry you did not enjoy it. The key with cakes is also tasting before baking and not having eggs makes that even safer to do so. You must remember that extracts differ in strength, personal choice for sweetness also varies, and if you knew in advance you don’t like oatmeal, then best to omit or lessen it. I would go for another cake entirely if I were you. My chocolate cake is a winner, and you can always serve it with pears too !